Ingredients

• 1 lb pasture raised ground beef shredded leftover beef from a roast would work too!

• 1 medium onion chopped

• 3 large carrots chopped

• 1-2 pounds fingerling medley potatoes roughly chopped into large cubes

• 1/2 bunch kale chopped

• 4 cloves of garlic minced

• 2 cups cooked dried beans or 1 can of beans (Our cranberry beans are a great option!)

• 1 1/2 - 2 quarts of bone broth or beef/ chicken broth

• 2-3 tsp Italian seasoning

• Sea salt/pepper to taste

Instructions

• If using dried beans:

  Ingredients

  • 1 cup Cranberry Beans

  • 4 cups Water

  • 1 tsp Salt

  Stovetop

  1. Rinse beans before cooking. Place 1 cup beans in a large pot with 4 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 1–1½ hours; drain well.

  Slow Cooker

  1. Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 4–6 hours or high for 2–3 hours; drain well.

  Multi-Cooker

  1. Rinse beans before cooking. Place 1 cup beans, 4 cups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 30–35 minutes. Natural release the pressure for 20 minutes; drain well.

• After the beans are cooked. Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.

• Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.

• Add the garlic and cook for a minute.

• Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.

• Sea salt and pepper to taste.

Recipe by: Chef Renee